Name: Rincon Argentinos #26 Veggie Tostado Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 each large pita breads (6–7 inch); 1 cups shredded mozzarella; 0.5 cups shredded provolone; 1 tbs unsalted butter, softened; 1 each ripe plum or roma tomato; 0.25 cups red onion, thinly sliced (optional); 0.5 cups baby spinach or arugula; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 0.25 tsp dried oregano; 1 tsp extra-virgin olive oil; 0.125 tsp red pepper flakes; 1 tsp balsamic glaze

Method

Pita & Cheese

Prepare pitas

Preheat a skillet or grill pan over medium heat. Using a small knife, gently split each pita horizontally to create two thinner pockets if desired, or leave whole for a folded tostado. Lightly butter the exterior of the pita(s) with the softened butter (about 1/2 tbs per pita if using two).

Assemble cheese

Open the pita (or fold it) and distribute the shredded mozzarella and provolone evenly between the two pitas (about 3/4 cup combined per pita if using both). Press the cheese slightly so it sits against the cut side of the bread for even melting.

Place the assembled pitas, buttered side down, on the preheated skillet. Cook 2–3 minutes until the bread is golden and the cheese begins to melt. Flip carefully and cook the other side 1–2 minutes until cheese is fully melted and the exterior is crisp. Reduce heat if browning too quickly.

Vegetables & Toppings

Prepare tomato & vegetables

While the pitas heat, slice the tomato into 1/4-inch rounds (about 3–4 slices from one medium tomato). Lightly season the tomato slices with the salt, black pepper, and drizzle with the olive oil. If using, thinly slice the red onion and set aside. Rinse and pat dry the spinach or arugula.

Assemble tostado

When the cheese has melted and the pita is crisp, transfer pita to a cutting board. Open the pita pocket or unfold and layer the spinach/arugula first (this creates a barrier to keep the pita from becoming soggy), then arrange the seasoned tomato slices evenly over the cheese. Add a few onion slices if using.

Sprinkle the dried oregano evenly over the tomato. Add red pepper flakes if you want heat, and drizzle the balsamic glaze in a light zigzag over the top (optional).

Serving

Cut each tostado in half on the diagonal for easier eating. Serve immediately while warm and the cheese is melty. Leftovers can be reheated in a skillet over low heat to re-crisp the bread and re-melt the cheese.

Makes 2 servings (one pita per person).